Participating for their third year in a row, Alex Tso and Melanie Harris of Dundas Park Kitchen are focusing on handheld street food this year. They're serving up crispy polenta cake garnished with refried bean sauce and crema, served alongside their signature side salad.
Tso is one of The Stop's biggest supporters. "Prior to starting Dundas Park Kitchen, I was able to spend time working for The Stop's event catering/social enterprise division, as well as to volunteer at their lunch drop in program," he says. "I saw how efforts by culinary professionals could immediately impact the way the Stop CFC was able to operate. For me, I enjoy contributing to a night that raises over $200K a year for a cause that is relevant to me, both as a chef and as a business, in Toronto's hospitality industry."